Creamy mini cheesecakes on graham crusts, chilled and topped with whipped cream, sprinkles, or fresh berries.
# What You Need:
→ Crust
01 - 1 cup graham cracker crumbs
02 - 3 tablespoons granulated sugar
03 - 4 tablespoons unsalted butter, melted
→ Cheesecake Filling
04 - 16 ounces cream cheese, softened
05 - 1/2 cup granulated sugar
06 - 2 large eggs
07 - 1 teaspoon pure vanilla extract
08 - 1/4 cup sour cream
09 - Pinch of fine salt
→ Topping (Optional)
10 - 1/2 cup whipped cream
11 - Festive sprinkles or mini chocolate decorations
12 - Fresh berries, to garnish
# How-To:
01 - Preheat the oven to 325°F. Line a 24-cup mini muffin pan with paper liners and set aside.
02 - Combine graham cracker crumbs and granulated sugar in a bowl, stir in the melted butter until the mixture holds together evenly.
03 - Divide the crust mixture among the liners, using about 1 tablespoon per cup, and press firmly to create compact bases.
04 - Bake the crusts for 5 minutes to set, then remove from the oven and allow them to cool slightly while you prepare the filling.
05 - Beat the softened cream cheese until smooth and lump-free. Add the sugar and beat until light and fluffy. Incorporate the eggs one at a time, then fold in the vanilla, sour cream and a pinch of salt until just combined—avoid overmixing.
06 - Spoon the filling evenly into the prepared crusts, filling each cup nearly to the top but leaving a small gap for expansion.
07 - Bake for 13 to 15 minutes, or until the centers are just set and retain a slight jiggle. Remove from the oven and cool in the pan for 10 minutes.
08 - Transfer bites to a wire rack to reach room temperature, then refrigerate for at least 30 minutes to firm before adding toppings.
09 - Just before serving, pipe or dollop whipped cream and garnish with sprinkles, mini chocolate decorations or fresh berries as desired.
